Identification of irradiated rice noodles by electron spin resonance spectroscopy

Electron spin resonance (ESR) spectroscopy has been applied to the identification of the irradiation of a wide variety of foods. In this study, ESR was applied to identify irradiated rice noodles. A detailed ESR investigation of irradiated noodles was carried out in the dose range 0.5–3 kGy. The stability of the radiation-induced ESR signal at cold (?4 °C) and room (25 °C) temperatures was studied over a storage period of 24 weeks. Irradiated rice noodle samples exhibited a strong, symmetric doublet ESR signal centered at g = 2.0, whereas unirradiated noodle exhibited a very weak signal. The ESR signal intensity increased linearly with radiation dose ranging from 0.5 to 3 kGy. Keeping the samples at ?4 °C and 25 °C for 24 weeks caused decreases of 50% and 90% in the ESR signal intensities, respectively. However, long-term decay data at room temperature showed that the ESR technique could be used to identify irradiated rice noodles up to 24 weeks following irradiation.